Bengali Lamb & Coconut Sauce

Name: Bengali Lamb & Coconut Sauce with Spiced Roasted Veggies & Mint Yoghurt
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 Red Onion; 350 g Lamb rump; 1 packet Bengal Curry Paste; 1 packet Mint; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Flaked Almonds; 2 packet Potato; 1 White Turnip; 1 Cauliflower; 1 packet Coconut Milk

with Spiced Roasted Veggies & Mint Yoghurt

Get up to $175 off

Tags:

Naturally Gluten-Free

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Red Onion

350 g

Lamb rump

1 packet

Bengal Curry Paste

1 packet

Mint

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Flaked Almonds

(Contains: Almond; )

2 packet

Potato

White Turnip

Cauliflower

1 packet

Coconut Milk

Nutrition Values

Calories724 kcal

Energy (kJ)3030 kJ

Fat47.1 g

of which saturates30.9 g

Carbohydrate39.1 g

of which sugars17.7 g

Dietary Fibre8.9 g

Protein43.2 g

Cholesterol102 mg

Sodium1260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• SPICY! The curry paste is hot, use less if you're sensitive to heat. • Preheat oven to 220°C/200°C fan-forced. • Cut potato and turnip into bite-sized chunks. Cut cauliflower into small florets. Cut onion into wedges. • In a medium bowl, combine lamb rump, Bengal curry paste and a drizzle of olive oil.

• Place potato, turnip, cauliflower, onion and a drizzle of olive oil on a lined oven tray. Sprinkle with mild North Indian spice blend, then season with salt and pepper and toss to coat. • Spread out evenly, then roast until golden and tender, 25-30 minutes. • In the last 5 minutes of cook time, sprinkle flaked almonds over the veggies and roast until toasted, 3-5 minutes.

• Pick and roughly chop mint leaves. In a small bowl, combine Greek-style yoghurt and mint, then season.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• Return frying pan to medium-high heat. Cook remaining Bengal curry paste, stirring, until fragrant, 1 minute. • Add coconut milk and simmer, stirring and scraping up the bits from the bottom of the pan, until thickened slightly, 2-3 minutes. Stir through any lamb resting juices and season to taste.

• Toss baby spinach leaves on the tray with roasted veggies. Slice Bengali lamb. • Divide the lamb and spiced roasted veggies between plates. Top veggies with mint yoghurt. • Spoon coconut sauce over lamb to serve. Enjoy!